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Coconut Tres Leches Cupcakes

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Total Time
Prep: 35 min. + chilling Bake: 20 min. + cooling

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 19, 2022

Three types of milk wonderfully moisten these cupcakes. Toasted coconut on top adds an elegant touch. —Taste of Home Test Kitchen

buttermilk

To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.
Test Kitchen Approved

Coconut Tres Leches Cupcakes

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Yield: 1-1/2 dozen
Prep: 35 min
Cook: 20 min
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Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons vanilla extract
  • 4 large egg whites, room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/3 cups buttermilk
  • 1 can (14 ounces) sweetened condensed milk
  • 2/3 cup evaporated milk
  • 1/2 cup coconut milk
  • whipped cream:
    • 1-1/2 cups heavy whipping cream
    • 1/3 cup confectioners' sugar
    • Toasted sweetened shredded coconut
Text Ingredients

Directions

  1. Preheat oven to 350°. Line 18 muffin cups with paper liners.
  2. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla; add egg whites, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition.
  3. Fill prepared cups about two-thirds full. Bake until a toothpick inserted in center comes out clean, 17-20 minutes. Cool 10 minutes. Remove cupcakes to a 15x10x1-in. pan.
  4. In a bowl, mix sweetened condensed, evaporated and coconut milks. Poke holes in cupcakes, about 1/2 in. apart, with a skewer. Slowly spoon milk mixture over top, allowing it to absorb into cake. Refrigerate, covered, at least 2 hours.
  5. To serve, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread or pipe over cupcakes. Top with coconut. Store in the refrigerator.

Nutrition Facts

1 cupcake: 342 calories, 16g fat (11g saturated fat), 47mg cholesterol, 226mg sodium, 44g carbohydrate (33g sugars, 0 fiber), 6g protein.
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